Thursday, October 28, 2010

Autumn Salad


Autumn Tossed Salad
10 servings
(from Taste of Home magazine)

  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 2 teaspoons finely chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 bunch romaine, torn
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup unsalted cashews
  • 1 medium apple, chopped
  • 1 medium pear, chopped
  • 1/4 cup dried cranberries

  • In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.  In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Enjoy!

  • Yummy!  Loved this!  I also like to add sunflower seeds, pumpkin seeds, and golden raisins!